Peru El Palto

Origin: Peru

Region: Amazonas

Varietal: Bourbon, Catimor, Caturra, Pache, Typica

Processing: Natural or sundried

Tasting notes: Blackberry yogurt, bakers chocolate, almonds

The Process:

Natural (or sundried) processing is the most traditional processing method for coffee! In Natural processing the whole cherry is left on the coffee and is placed on flat raised beds or patios to fully dry out (think turning the coffee cherries into little coffee raisins!). While natural processing can take longer than some other processing methods it can be a more accessible processing method for smaller producers while still having those complex fruity notes that the Little Bear team loves. 

Behind the Producer:

Altitude: 1600m - 1800m

Farm: Asociación de Productores Cafetaleros Juan Marco El Palto

Producer: Small shareholder

About the farm:

This coffee is from a cooperative of around 189 active members with a total area of 549 hectares of coffee! Fun fact: Women represent 40 of the organization's families, including continual representation on their Board of Directors! The cooperative invests the premiums received from their FT certification in a number of important community projects, including crop renovations, a fund for education programs and the construction of schools

Why We’re Stoked!

This is the second year in a row that we've carried this amazing coffee from Peru! It exemplifies the balance of those classic flavors you expect from a Peruvian coffee but with a fun natural twist. One of our green coffee sourcing partners actually visited this co-op on his very first origin trip about 9 years ago, and he is the one who told us we needed to check this project out last year! We loved it so much that we had to bring it back again, and we’re super happy to be able to partner with a co-op that has over 189 active members and has women on their Board of Directors.